About the Author

When Brian got tired of life on the road as a tour caterer, he opened Lizotte's for fine food and music. From a kitchen that never moved, he developed his unique cuisine even further-from freshly shuckled oysters with toppings, rocket and parmesan salad with lemon aspen dressing to sesame crusted blue fin tuna steaks with coriander, soba noodles and Dan]s slow roast pork cutlet and apple and potato gratin, red onion relish and creamy seeded mustard. Take a night out with "Live & Cookin' @ Lizotte's" showcasing the best food with a musical mood-or experience the book!

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